What is achocha in english?

stuffing cucumber
Known in the Andes as caigua or caihua (possibly from Quechua kaywa); also as achocha (possibly from Quechua achuqcha). In English it is named stuffing cucumber or slipper gourd.

Are achocha leaves edible?

It usually grows up to 4.5 m and is commonly grown for its edible fruits. Young fruits are eaten raw while older fruits are cooked. The young shoots and leaves may also be eaten.

Where is Caigua from?

Peru
Caigua is native to the coastal Andes region of Peru in South America, where the vine has been cultivated since ancient times.

Can you eat achocha seeds?

Sow seeds in moist compost in mid-late April. Pot on and keep under cover till all threats of frost are gone. Then set them out 45cm apart at the base of something they can climb and leave them to it. If picked when they are between the size of a 5p and 10p piece you can eat achocha whole.

How do you grow achocha?

Sow seeds into pots under glass or on the windowsill in April/May and set them out when all danger of frost has passed. Or grow under glass. Warmth (rather than heat) and humidity are what achochas like best.

What does achocha taste like?

The South American achocha plant has small, cucumber-like fruits that have a fresh flavour, a cross between a minty cucumber and a green pepper. The young fruits are delicious raw – added to salads or juiced.

What does Achocha taste like?

Is Achocha perennial?

Achocha is an annual vine. It is usually grown from seed each year, but with 90-110 days to maturity, gardeners may need to start seeds indoors in early spring. Although achocha is self-pollinating, two or more plants will produce better yields than just one.

How do you eat Achocha?

Achocha are fantastic multipurpose vegetables. When they are small you can eat them whole – crunchy and cucumbery in salads, stir-fries or as pickles. When they are larger they work really well as a green pepper substitute, which is handy given how difficult I find it to grow sweet peppers.